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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-08-2014, 02:54 PM   #31
bvbull200
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Originally Posted by PatAttack View Post
I'm dead serious. These farking things are HOOOOOOOOOT!!
I don't doubt it. Could be the ingredient I need to make wing sauce that is too hot to eat.

We'll see how it goes in about a week or so.
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Unread 01-19-2014, 09:24 PM   #32
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Got my seeds and extract in at the end of last week, but just got back in town myself tonight.

I took a very small taste of that stuff (dipped a toothpick in half way and put it on my tongue) and WOW is it hot. I'm have a pretty solid tolerance for heat, so my reaction to the heat wasn't much. That isn't to say it isn't hot, though.

My wife got the guts to give it a try. Jalapenos are more than she cares for, to give you an idea of where she stands on heat. For her, I put the smallest speck of extract on the very tip of a toothpick. It hit her tongue and she was instantly needing the milk. Red face, sweat, cough, the whole nine.

Good stuff. Worth the $20. Now it is off to learn how to get the highest yield out of my seeds.
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Unread 01-19-2014, 09:47 PM   #33
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Ive actually ate sauces made by these peppers they actually have a great taste to them, they are hot but they actually taste good.
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Unread 01-20-2014, 10:22 AM   #34
bvbull200
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Ive actually ate sauces made by these peppers they actually have a great taste to them, they are hot but they actually taste good.
The extract actually did have a pretty nice taste to it. I'll probably put in another order with him at some point and try some of the sauces.

Trying to decide when the best time to get the seeds started will be.
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Unread 01-20-2014, 12:26 PM   #35
PatAttack
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Quote:
Originally Posted by bvbull200 View Post
Got my seeds and extract in at the end of last week, but just got back in town myself tonight.

I took a very small taste of that stuff (dipped a toothpick in half way and put it on my tongue) and WOW is it hot. I'm have a pretty solid tolerance for heat, so my reaction to the heat wasn't much. That isn't to say it isn't hot, though.

My wife got the guts to give it a try. Jalapenos are more than she cares for, to give you an idea of where she stands on heat. For her, I put the smallest speck of extract on the very tip of a toothpick. It hit her tongue and she was instantly needing the milk. Red face, sweat, cough, the whole nine.

Good stuff. Worth the $20. Now it is off to learn how to get the highest yield out of my seeds.
Definitely NOT for rookies, indeed!!
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Unread 01-21-2014, 03:03 PM   #36
Mark
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Originally Posted by 57borntorun View Post


This excerpt is exceptionally good advice:
"You have to think of chili heat like salt. A little bit improves the flavor, but a lot ruins it," Bosland said.
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Unread 01-21-2014, 03:12 PM   #37
SmokinJohn
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One of my coworker's husband grows the Jolokia, the Butch T and the Moruga.

He sent us two of each pepper for inclusion in another coworker's wife's salsa.

She made a triple batch, each one containing a different pepper.

Most of us like it hot, so the Jolokia was no problem. It was a slow, consistent burn.

The other two HURT, but the pain went away after about 30 minutes.

I wouldn't try them straight up. You don't get to be my age by burning your tastebuds or stomach lining, or intestinal tract.
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